Food Preparation Food Safety Checklist For Kitchen

Here are some of the core information for keeping food at safe temperatures.

Food preparation food safety checklist for kitchen.

System and means of attachment e g. Use separate cutting boards plates and knives for produce and for raw meat poultry. Describe areas of infection control oversight of food services recommended by apic. Food safety in the kitchen cutting board and utensils.

Suitable room off the food in covered containers. Hair restraints are worn in food prep area. No cross contamination of raw cooked other foods. Key areas of focus for ensuring food safety in your facility.

Sanitize all cutting boards knives and prep stations between food preparations brush grills and clean flattops after cooking meats and vegetables change sanitizer buckets and rags often empty full trash bins 2. Food service workers do not touch ready to eat foods with their bare hands and single use gloves and or suitable utensils are used to handle foods. Y n y n 5. Is outer packaging removed from ready to eat food before being placed into a clean area.

Only a plain band style ring is permitted. After each service shift perform a deep clean of all surfaces and commercial equipment. Refrigerate promptly all cooked and perishable foods preferably below 5 degrees celsius keep cooked food piping hot more than 60 degrees celsius prior. If any signs of wear or weakness are found during the inspection the components or means of attachment are withdrawn from use until they are replaced with properly functioning components.

Harnesses safety belts shock absorbers lanyards inertia reels to an anchorage point. Y n y n 3. Use a food thermometer to make sure food cooked in the oven or on the stove top or grill reaches a. E g cleanliness equipment malfunctions proper storage and waste disposal receiving and proper storage of food supplies e g labeling indicating dates proper wrapping and storage 2.

Y n y n hot holding typically 135 or above. Consult regulatory health authority to verify regulations in your jurisdiction. Do not leave cooked food at room temperature for more than 2 hours. Are fridges and freezers.

Y n y n 2. Are freeze s working properly. Y n employee health hygiene opening p m. List each fridge freezer in the kitchen record at least 4 hot and 4 cold foods if you display your foods buy a hand held digital probe thermometer you can review the different types here place a vial of water or stick of butter in each fridge freezer.

Identify state and federal regulations requiring food safety oversight.